Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings
作者： Shan Duan , Xiaoxi Hu , Mengru Li , Jianyin Miao , Jinghe Du
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摘要: … of shrimp sauce. We also observed that the flavor of the shrimp sauce was not palatable during the first month of fermentation. A slight hint of the characteristic flavor of shrimp sauce …
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